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Toasted Coquito Porter

This is a variation on the typical coconut porter style. Instead of using shredded coconut we found some odd little baby coconuts called Coquitos. These are actually palm nuts. They grow on the Coquito Palm of Chile, South America. The palm sap was popular as a palm honey and a palm wine since each trees average yield was about 90 gallons. Since the extraction of the sap causes the death of the tree, the Chilean government now protects these trees. The nut is edible and sweet, so that is what we are going to experiment with.

Proper Techniques for Filling Growlers from Your Kegerator

This brown coquito nut, also called cockernut, looks like a miniature coconut. It is about ½” to ¾” in diameter and has the same white meat texture on the inside. These are quite crunchy (so good teeth are essential if you decide to bite into one) and the flavor is very similar to coconut with an almond-like sweetness.

Now we need to figure out how to use them. They can, apparently, be softened during the boil to extract the coconut flavor or used in the later stages of fermentation. We chose to crack the Coquitos open with a mallet and lay them out on a baking tray lined with foil. We toasted the Coquitos at 300 F for 20 minutes until the white meat was slightly browned. We added the toasted Coquitos to the secondary fermentation process and were pleasantly surprised with the unique coconut flavor it added to the Porter.

Brewer's Note: To avoid Coquito particulate from getting into the racking tube when racking after secondary fermentation, you may want to put cheese cloth at end of your racking cane.

A few good places to find Coquitos online are at Marx Foods, Sid Wainer or at Melissas.

Toasted Coquito ( Baby Coconut) Porter - All Grain


Batch size 10 gallons
Boil size 11.7 gallons
Boil time 60 minutes
Grain weight 21.15 pounds
Efficiency 75%
Original gravity 1.058
Final gravity 1.016
Alcohol (by volume) 5.5%
Bitterness (IBU) 32
Color (SRM)
40.3°L
Yeast
2 liquid packs
Wyeast
    1318
London Ale III

Grains/Extracts/Sugars
21.15 pounds
Pale Ale
    38ppg, 3°L
16.92 pounds
    80%
Chocolate
    29ppg, 350°L
3.08 pounds
    14.5%
Crystal 80L
    34ppg, 80°L
1.15 pounds
    5.5%

Hops
3.69 ounces
Northern Brewer hops
    8%, Whole
2.46 ounces
Goldings (Kent) hops
    5.4%, Whole
1.23 ounces

Additions
27.69 ounces
Coquitos
    Flavor
27.69 ounces

Mash
90 minutes, 15.1 gallons
Strike
    Target 153°F
7.9 gallons
164°F
90 minutes (+0)
Sparge
    Target 170°F
7.2 gallons
179°F

Boil
60 minutes, 11.7 gallons
Northern Brewer hops
    8%, Whole
2.46 ounces
60 minutes (+0)
Wort chiller 15 minutes (+45)
Goldings (Kent) hops
    5.4%, Whole
1.23 ounces
10 minutes (+50)

Ferment
34 days @ 64-74°F
Rack to secondary 14 days (+20)
Coquitos
    Flavor
27.69 ounces
14 days (+20)

Related Recipes:
Pecan Porter
Molasses Stout

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Published: February 25, 2011

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